Amazing Crockpot Chili: So Easy

Alright, let’s talk chili! If you think making a truly delicious, hearty bowl of chili means spending hours slaving over the stove, think again. This crockpot chili is my absolute go-to when life gets hectic. It’s the definition of “dump-and-go” – seriously, you just toss everything in, turn it on, and let it work its magic all day. It reminds me a lot of why I started this blog. I used to be so stressed from work, and cooking felt like just another chore. But discovering how simple, amazing food could bring peace and connection? That changed everything. This recipe is all about bringing that same joy and ease to your table, proving that incredible meals can be super simple.

Why You’ll Love This Crockpot Chili

Honestly, this crockpot chili recipe is a lifesaver! It’s the kind of meal that makes you feel like a kitchen rockstar even when you’ve barely had a moment to breathe. Here’s why it’s earned a permanent spot in my recipe rotation:

• Seriously Easy: We’re talking true dump-and-go. No complicated steps, just toss it all in and let the slow cooker do the hard work while you get on with your day.
• Incredible Flavor: Despite being so easy, this chili is packed with a rich, savory flavor that just gets better as it simmers. That “award winning” spice blend really shines!
• Time-Saving Magic: Perfect for busy weeknights, soccer practice days, or any time you need a delicious meal on autopilot. Prep is minimal, and the cook time is hands-off.
• Hearty & Satisfying: It’s the ultimate comfort food, loaded with protein and fiber to keep you full and happy.

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Award Winning Spice Blend for Your Crockpot Chili

Alright, let’s talk about what makes this crockpot chili truly sing. It’s all about that magical blend of spices, and trust me, this combination is what makes it taste like it’s been simmering for days. We’re not skimping on flavor here, even though the prep is a breeze. This is where the “award winning” part really comes into play – it’s just that good! All these ingredients come together in the slow cooker to create this deep, rich, and comforting dish that’s perfect for any night of the week.

Ingredients for the Best Crockpot Chili

Gather ’round, folks, because here’s what you’ll need for this incredible crockpot chili. Don’t worry if some of these sound basic; it’s how we put them together that makes all the difference! I really like using ground beef that’s about 80/20 for a good amount of flavor, but ground turkey works like a charm too if that’s your preference. Make sure you give those beans a good rinse – nobody likes a salty bean straight from the can! And for the tomatoes, don’t drain the diced tomatoes or the Rotel; all that liquid is pure flavor gold for our chili.

Here’s the full rundown:

• 2 pounds ground beef or turkey (I usually go for 80/20 ground beef!)
• 1 large yellow onion, finely chopped
• 2 (15 ounce) cans dark red kidney beans, thoroughly drained and rinsed
• 1 (15 ounce) can black beans, thoroughly drained and rinsed
• 1 (15 ounce) can petite diced tomatoes, undrained (the juices are important!)
• 1 (15 ounce) can tomato sauce, plain
• 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained (for that little kick!)
• 2 tablespoons chili powder – use a good quality blend!
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika (adds a wonderful depth!)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (this is optional, but I love it for a little heat!)
• Salt and freshly ground black pepper, to taste (always season as you go!)

How to Make This Easy Dump Chili

Okay, this is where the magic really happens, and it’s so simple it almost feels like cheating! This is the ultimate slow cooker chili because you truly just dump everything in. No fuss, no complicated layering or sautéing beyond that initial browning of the meat (which you can even skip if you’re *really* in a pinch, though I recommend it!). I’ve found that taking just a few minutes to brown the meat first really does deepen the flavor, so that’s worth the tiny bit of extra effort.

Step 1: Brown the Meat

First things first, grab a skillet and get your ground beef or turkey browned up over medium-high heat. You want to break it all up with your spoon as it cooks. Once it’s nicely browned and no pink peeks through, just drain off any excess grease. Seriously, that little step makes a big difference in the final texture of your crockpot chili!

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Step 2: Combine Ingredients in the Slow Cooker

Now for the best part – the actual “dump” part! Transfer that beautifully browned meat right into your slow cooker. Then, just add in your chopped onion, those lovely drained and rinsed kidney beans and black beans, the undrained diced tomatoes, tomato sauce, and that can of Rotel with the green chilies. Don’t forget to stir in all those fantastic spices: chili powder, cumin, smoked paprika, garlic powder, and that optional cayenne if you like a little zing!

Step 3: Simmer to Perfection

Give everything a good stir to make sure all those delicious ingredients and spices are well combined. Pop the lid on tight. You have two great options here: you can cook it on LOW for about 6 to 8 hours, which is perfect if you’re heading out for the day, or on HIGH for 3 to 4 hours if you’re starting a bit later. Either way, the goal is for all those flavors to meld together into the most amazing slow cooker chili.

Step 4: Taste and Serve Your Crockpot Chili

Once your crockpot chili is done, give it a good stir and, this is important, taste it! See if it needs a little more salt, pepper, or maybe an extra dash of chili powder depending on your preference. Ladle that hearty goodness into bowls and load it up with your favorite toppings – shredded cheese, a dollop of sour cream, some chopped green onions, or even a few tortilla chips. It’s pure comfort in a bowl!

Tips for the Ultimate Crockpot Chili

Alright, so you’ve got this fantastic crockpot chili simmering away, and you want to make sure it’s absolutely perfect? I’ve picked up a few tricks over the years that really elevate this already delicious dish. It’s all about those little touches that make a meal feel extra special, even when it’s as easy as this one. Think of these as my secret weapons to make your chili the star of any table!

Ingredient Notes and Substitutions

You can totally customize this slow cooker chili to be exactly what you love! If you’re not a fan of kidney beans, feel free to swap them out for pinto beans or even cannellini beans – just make sure they’re drained and rinsed really well. Want to kick up the heat? I sometimes add a whole jalapeño (seeds and all!) along with the Rotel, or a little extra cayenne if I’m feeling brave. For a meatless version, just leave out the ground meat and maybe add another can of beans or some extra veggies like corn or zucchini. It all works beautifully!

Make-Ahead and Freezer Tips for Your Crockpot Chili

This crockpot chili is pretty forgiving, which is one of the reasons I love it so much. You can totally make it a day or two ahead of time! The flavors actually get even better as they sit. Just let it cool down completely, then pop it into an airtight container in the fridge. When you’re ready to reheat, just transfer it back to the slow cooker on low for an hour or two, or heat it up on the stovetop or in the microwave. It also freezes like a dream! Portion it out into freezer-safe containers or bags, and you’ll have instant deliciousness ready to go for up to three months. It’s my favorite way to have a quick weeknight meal ready whenever I need it!

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Serving Suggestions for Your Slow Cooker Chili

Now that you’ve got this amazing slow cooker chili ready to go, let’s talk about what to serve with it! Because honestly, a great chili deserves some fantastic companions. You can go classic comfort food, or keep it light and fresh. My absolute favorite way to serve it is with some warm, fluffy cornbread – it’s just the perfect sweet and savory combo to soak up all that flavorful chili. Some crispy tortilla chips are always a hit too, or even just some crusty bread if you want something simple to scoop everything up with. A simple side salad with a light vinaigrette can be nice too, if you want to add a little crunch and freshness to the meal!

Frequently Asked Questions about Crockpot Chili

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Nutritional Information for This Easy Crockpot Chili

Now, let’s talk about the good stuff – what you’re actually putting into your body! This easy crockpot chili is designed to be hearty and satisfying. Here’s an approximate breakdown per serving, but remember, the exact numbers can change a bit depending on the brands you use and if you add any extra goodies. It’s a pretty balanced meal, packed with protein and fiber to keep you going!

Per serving (about 1.5 cups):

• Calories: Around 450
• Fat: About 20g (with 7g being saturated)
• Protein: A solid 30g
• Carbohydrates: Roughly 45g
• Fiber: A fantastic 15g
• Sodium: Approximately 950mg (this can vary a lot based on canned goods!)

This is just a guide, but it gives you a good idea of what a delicious bowl of this slow cooker chili offers!

I truly hope you give this super simple and incredibly delicious crockpot chili a try! It’s one of those recipes that just makes life easier and tastier. If you do make it, please, please, please come back and leave a comment below to let me know how it turned out for you! I love hearing your feedback and seeing your masterpieces. Did you add anything special? Did your family devour it? Sharing your successes and tips helps everyone out, and honestly, it just makes my day!

Easy Crockpot Chili

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A simple dump-and-go crockpot chili recipe that simmers all day for a delicious and hearty meal. Perfect for busy cooks.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 4-8 hours
• Total Time: 4 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds ground beef or turkey
• 1 large onion, chopped
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

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Instructions

1. Place ground meat in a large skillet and cook over medium-high heat until browned. Drain off any excess grease.
2. Transfer the browned meat to your slow cooker.
3. Add the chopped onion, kidney beans, black beans, diced tomatoes, tomato sauce, and Rotel to the slow cooker.
4. Stir in the chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper (if using).
5. Season with salt and pepper.
6. Stir everything together to combine.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the chili is heated through.
8. Taste and adjust seasonings if needed before serving.

Notes

• Serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
• This chili freezes well. Portion into airtight containers and freeze for up to 3 months.
• For a spicier chili, add an extra pinch of cayenne pepper or a diced jalapeño.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 12g
• Sodium: 950mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 30g
• Cholesterol: 90mg